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Golden Bamboo Seeds - fish pole bamboo (Phyllostachys aurea) 1.95 - 10

Golden Bamboo Seeds - fish...

Pret 1,95 € (SKU: B 7)
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Golden Bamboo Seeds - fish pole bamboo (Phyllostachys aurea)</strong></span></h2> <h2><span style="color:#d0121a;font-size:14pt;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>One of the most common bamboos in the United States, and for a good reason: although usually not very tall, it is one of the strongest and most useful. Growing rigidly upright, this bamboo is one of the best for hedges and for planting next to driveways and walkways.</p> <p><span> </span>It often has a series of distorted internodes at the base of the cane, sometimes called "Tortoise Shell" internodes, that are quite ornamental and make this plant useful for craft work. Culm color of the species type is green. Like other Phyllostachys, when exposed to strong direct sunlight, the canes will fade to yellow with age. Phyllostachys aurea can be an aggressive spreader in hot climates, where care must be used in its placement.</p> <p>zones 7-10</p> <p><strong><em>WIKIPEDIA:</em></strong></p> <p>Phyllostachys aurea is a bamboo species of the 'running bamboo' type, belonging to the diverse Bambuseae tribe. It is native to Fujian and Zhejiang in China. It is commonly known by the names fishpole bamboo, golden bamboo, monk's belly bamboo, and fairyland bamboo (Australia).</p> <p><strong>Cultivation</strong></p> <p>P. aurea is cultivated as an ornamental plant for gardens. In the United States, it is considered an invasive species that crowds out native species and is difficult to remove. It is also the most commonly cultivated bamboo in the United States. It is a cold-hardy bamboo, performing well in USDA zones 6 to 10, (Connecticut to Florida).[2] It has gained the Royal Horticultural Society's Award of Garden Merit.</p> <p><strong>Uses</strong></p> <p>P. aurea's lush foliage makes it desirable for ornamental purposes and privacy hedges, and its characteristic 'knotty' compressed lower internodes render it desirable among collectors.[2] It is well-suited to the making of bamboo pipes.</p> <p><strong>Identification and growth habit</strong></p> <p>The common forms of P. aurea are easily identified by their characteristic compressed internodes in the lower part of the canes which have a tortoise shell-like appearance. This internodal compression result in shorter heights (25 ft) and thicker cane diameters (relative to height) than many other Phyllostachys species.</p> <p>The canes turn yellow in full or partial sun, and deepen into a gold-orange color as the plant matures. Branching and foliage tend to start lower to the ground than many other Phyllostachys species, but some prefer to cut off lower branches to show off the interesting 'tortoise shell' lower part of the canes (see photo).</p>
B 7
Golden Bamboo Seeds - fish pole bamboo (Phyllostachys aurea) 1.95 - 10

مجموعة متنوعة من بيرو

Această plantă are fructe uriașe
Worlds Largest Giant Corn Seeds Cuzco

Worlds Largest Giant Corn...

Pret 2,25 € (SKU: P 40)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Worlds Largest Giant Corn Seeds Cuzco</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Native to Peru and Ecuador Peruvian Giant Corn - also known as Choclo is a hideously large variety of corn.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">The stalks reach up to 5 - 5,50 meters in height, a runt in a litter of this cultivar would tower over standard varieties at a whopping 4 metars.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">In standard varieties of corn the average weight runs from 25 - 35 grams per 100 kernels In Peruvian Giant Corn the weight per 100 kernels runs from 90 - 95 grams per 100 kernels - that's nearly 3 times the size and yield.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">It is a late maturing corn and is estimated to need 120 - 150 days to mature. They are not an easy crop to produce, it requires determination and vigilance to grow.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">One would think being indigenous to the Andes mountainous they would be adapted to windy conditions, but this is not the case. They evolved in the Peruvian Urrabamba Valley and vicinity which is sheltered and has relatively mild weather.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Peruvian Giant Corn aka Choclo </span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">They do not withstand strong winds and need persistent staking, at 4 - 5,50 metars in height that's a chore and a half.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">The plants produce numerous relatively short cobs with gigundous kernels.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">The taste is comparable to standard sweet corn. It is not overly sweet - mild to blandly sweet with a creamy texture would be the best description. Peruvians usually boil them. In Ecuador and Bolivia they dry them first then burst or "pop" them in oil - somewhat like popcorn. We gringos can enjoy them the same as any other corn.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Corn Should be planted in blocks as opposed to rows and should not be planted near other varieties of Corn [See - Isolating Sweet Corn.] Cross pollination tends to produce poor tasting starchy corn. Sugar Pearl, as per some suppliers does not need to be isolated as other varieties do - this is just fine for the Sugar Pearl, but not necessarily the other variety.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Peruvian Giant Corn can be seeded directly into the soil, or it can also be started indoors and later transplanted. If starting indoors be sure you have a larger than standard container as it could easily outgrow the container before transplant time. Whichever you choose, Plant it in blocks, at least four rows wide, for proper pollination and well-filled ears</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Sowing depth Aprox.: 5 cm</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Germination: 6 to 8 days</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Maturity: at 120 - 150 days.</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Color: White - Pale Yellow</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Seed Spacing: 30-35 cm apart.</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Row spacing: 100 cm</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">USDA Hardiness Zones: 3- 9</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Plant Size: 400 - 550 cm</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Corn cob Size: 17-20 cm Long</span><br /><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Full Sun</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Above Average Yields per Sq. Footage - Anticipate 3 or more ears per Stalk.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Corn has shallow roots, and uses a lot of nitrogen as well as trace elements. To help your crop get off to the best start possible, prepare the soil first with a nitrogen-rich fertilizer. Well rotted manure or compost is also helpful.</span></p> <p><span style="font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;">Plant in the northern side of the garden as corn stalks will deny sunlight to the rest of your garden crops ,you also might want to grow some where it will provide shade to plants that can not tolerate full sunlight.</span></p> <div> <h2><a href="https://www.seeds-gallery.shop/en/home/peruvian-giant-red-sacsa-kuski-corn-seeds.html" target="_blank" title="Peruvian Giant Red Sacsa Kuski Corn Seeds, you can buy HERE" rel="noreferrer noopener"><strong>Peruvian Giant Red Sacsa Kuski Corn Seeds, you can buy HERE</strong></a></h2> </div> </body> </html>
P 40 5S NS
Worlds Largest Giant Corn Seeds Cuzco

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Persian lime Seeds – limoo, Tahiti lime  - 3

Semințe de tei persan...

Pret 1,95 € (SKU: V 119)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Semințe de tei persan (Citrus latifolia)</strong></h2> <h2><span style="color: #ff0000;"><strong>Preț pentru pachetul de 2 semințe.</strong></span></h2> <p>Varul persan (Citrus × latifolia) sau limoo este, de asemenea, cunoscut sub numele de var de Tahiti sau var de Bearss (numit după John T. Bearss, care a dezvoltat acest soi fără sămânță în 1895 în pepinieră la Porterville, California), este un fruct citric legat de standard lămâie verde.</p> <p>Are o aromă picantă și parfumată. Fructul are aproximativ 6 cm în diametru, adesea cu capetele ușor sfărâmate și este de obicei vândut în timp ce este verde, deși se îngălbenește, deoarece atinge maturitatea completă. Este, de asemenea, disponibil pe scară largă, uscat, deoarece este adesea folosit în acest fel în gătitul persan. Este mai mare, cu piele mai groasă, cu aromă citrică mai puțin intensă decât varul cheie (Citrus aurantifolia).</p> <p>Avantajele varului persan în agricultura comercială în comparație cu varul cheie sunt dimensiunea mai mare, absența semințelor, rezistența, absența spinilor pe tufișuri și durata de valabilitate mai lungă a fructelor. Sunt mai puțin acizi decât teii-chei și nu au amărăciunea care conferă aroma unică a tei-cheie.</p> <p>Limesele persane sunt comercializate în principal în șase dimensiuni, cunoscute sub numele de 110, 150, 175, 200, 230 și 250. Odată crescut în principal în Florida în SUA, a ajuns la proeminență după ce livezile de var cheie au fost șterse de un uragan în 1926, potrivit Societății Pomologice Americane, ulterior, livezile de var persane au fost devastate de uraganul Andrew în 1992.</p> <p>Un număr mare de tei persani sunt cultivate, prelucrate și exportate în fiecare an în principal din Mexic pe piețele americane, europene și asiatice. Importurile de var persan din SUA din Mexic sunt gestionate în principal prin McAllen, Texas.</p> <p>Limesele persane provin din Orientul Îndepărtat și au fost cultivate mai întâi pe scară largă în Persia (acum Iranul) și sudul Irakului.</p> <p>ersia (now Iran) and southern Iraq.</p> </body> </html>
V 119
Persian lime Seeds – limoo, Tahiti lime  - 3

Carolina Reaper Seeds Red or Yellow Worlds Hottest 2.45 - 1

100 Seminte Carolina Reaper

Pret 5,50 € (SKU: C 97)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>100 Seminte Carolina Reaper</strong></h2> <h2><span style="color: #ff0000;"><strong>Preț pentru pachetul de 100 (0,47g) de semințe.</strong></span></h2> <p><strong>As you can see from our photos, that the seeds are from our own plants (organically grown) and you know what you will get from the seeds you buy from us... </strong></p> <p>The Carolina Reaper, originally named the HP22BNH7, is a cultivar of chili pepper of the Capsicum chinense species. Bred in the Rock Hill, South Carolina greenhouse by Ed Currie, who runs the PuckerButt Pepper Company in Fort Mill, South Carolina, it has been rated as the world's hottest chili pepper by Guinness World Records since August 7, 2013. The original crossbreed was between a ghost pepper (a former world record holder) and a red habanero. The official Guinness World Record heat level is 1,569,300 Scoville Heat Units (SHU), according to tests conducted by Winthrop University in South Carolina.</p> <p>At the second Annual New York City Hot Sauce Expo on 30 March 2014, Ed Currie was presented with his world record by Guinness World Records and an eating competition was held in which the fastest time to consume three Carolina Reapers was determined for a new Guinness World Records at 12.23 seconds by Russel Todd. This record was beaten in September 2014 by Jason McNabb, who finished three peppers in 10.95 seconds.</p> </body> </html>
C 97 R 100S
Carolina Reaper Seeds Red or Yellow Worlds Hottest 2.45 - 1
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"DUKE" Highbush Blueberry Seeds (Vaccinium Corymbosum)

DUKE Blueberry Seeds...

Pret 1,95 € (SKU: V 194 D)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>DUKE Northern highbush Blueberry Seeds (Vaccinium Corymbosum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 (0,015g) seeds. </strong></span></h2> <p>Duke blueberries are the leading early-ripening (berries begin ripening in early June) blueberry variety. It is known for its high yields (one Duke plant can produce over 9 kg (20 lbs) of uniform-sized, quality fruits. Duke’s mild flavor seems to improve with cold storage.</p> <p>Maintaining the plant vigor of Duke blueberries can be a challenge over a long period of time. Growers must choose a quality growing site and continually employ good cultural practices.</p> <p>The Duke blueberry is one of the leading candidates for mechanical harvest, fresh, and process sales.</p> <p><strong>History</strong></p> <p>Many wild species of Vaccinium are thought to have been cultivated by Native Americans for thousands of years, with intentional crop burnings in northeastern areas being apparent from archeological evidence.[9] V. corymbosum, being one of the species likely used by these peoples, was later studied and domesticated in 1908 by Frederick Vernon Coville.</p> <p><strong>Uses</strong></p> <p>In natural habitats it is a food source for native and migrating birds, bears, and small mammals.</p> <p>The berries were collected and used in Native American cuisine in areas where Vaccinium corymbosum grew as a native plant.</p> <p><strong>Cultivation</strong></p> <p>Vaccinium corymbosum is the most common commercially grown blueberry in present-day North America. It is also cultivated as an ornamental plant for home and wildlife gardens and natural landscaping projects.</p> <h2><em><span style="color: #000000;"><strong>Germination instructions</strong></span></em></h2> <p>Northern Highbush Blueberry (Vaccinium Corymbosum) – Soak the seeds in a small container of hand hot water and leave to cool for 24 hours. Then sow the seeds on the surface of free-draining, damp, lime-free seed compost and only just cover with compost. 90 days cold stratification at approx 3C° is now required, which can be achieved by either, covering and placing outside in a cold shaded area, or by sealing the pot in a plastic bag and place in a refrigerator. Then move indoors or to a propagator at a minimum temperature of 21C°, until after germination. When large enough to handle, transplant individual seedlings into 9cm pots of ericaceous compost and grow on. Protect from frost. Plant outdoors from June onwards, after hardening off.</p> </body> </html>
V 194 D
"DUKE" Highbush Blueberry Seeds (Vaccinium Corymbosum)
German Extra Hardy Garlic cloves 2.95 - 3

German Extra Hardy Garlic...

Pret 2,95 € (SKU: P 416 GEH)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>German Extra Hardy Garlic cloves</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for 10 Garlic cloves</strong></span></h2> <p>German Extra Hardy, is also known as German White, Northern White and German Stiffneck is a large, beautiful and well-formed porcelain garlic. These are all the same garlic but grown in different places under different names. Its flavor is very strong and robust and sticks around for a long time.</p> <p>The average weight of garlic cloves 5-6 g.</p> <p>From a grower's perspective, it is a tall dark green plant and is a very good survivor, usually grows healthy and appears to be somewhat resistant to many of the diseases that can affect garlic. It originally came from Germany but grows well in all but the most southerly states, where it is marginal.</p> <p>Being a Porcelain, German Extra Hardy stores a long time at cool room temp for around 9-10 months or longer.</p> </body> </html>
P 416 GEH
German Extra Hardy Garlic cloves 2.95 - 3
Cassava, Yuca, Macaxeira, Mandioca, Aipim Seeds 3 - 6

Cassava, Yuca, Macaxeira,...

Pret 3,00 € (SKU: P 445)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Cassava, Yuca, Macaxeira, Mandioca, Aipim Seeds (Manihot esculenta)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p><i><b>Manihot esculenta</b></i>,<span> </span>commonly called<span> </span><b>cassava</b><span> </span>(<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="'k' in 'kind'">k</span><span title="/ə/: 'a' in 'about'">ə</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'s' in 'sigh'">s</span><span title="/ɑː/: 'a' in 'father'">ɑː</span><span title="'v' in 'vie'">v</span><span title="/ə/: 'a' in 'about'">ə</span></span>/</span></span>),<span> </span><b>manioc</b>,<span> </span><b>yuca</b>,<span> </span><b>macaxeira</b>,<span> </span><b>mandioca</b><span> </span>and<span> </span><b>aipim</b>, is a woody<span> </span>shrub<span> </span>native to South America of the<span> </span>spurge<span> </span>family,<span> </span>Euphorbiaceae. Although a perennial plant, cassava is extensively cultivated as an annual<span> </span>crop<span> </span>in<span> </span>tropical<span> </span>and<span> </span>subtropical<span> </span>regions for its edible<span> </span>starchy<span> </span>tuberous root, a major source of<span> </span>carbohydrates. Though it is often called<span> </span><i><b>yuca</b></i><span> </span>in Latin American Spanish and in the United States, it is not related to<span> </span>yucca, a shrub in the family<span> </span>Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called<span> </span>tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related<span> </span><i>garri</i><span> </span>of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of farinha).</p> <p>Cassava is the third-largest source of food carbohydrates in the tropics, after<span> </span>rice<span> </span>and<span> </span>maize.<sup id="cite_ref-3" class="reference">[3]</sup><sup id="cite_ref-4" class="reference">[4]</sup><span> </span>Cassava is a major<span> </span>staple food<span> </span>in the developing world, providing a basic diet for over half a billion people.<sup id="cite_ref-5" class="reference">[5]</sup><span> </span>It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of cassava starch.</p> <p>Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain<span> </span>antinutritional<span> </span>factors and toxins, with the bitter varieties containing much larger amounts.<sup id="cite_ref-fao.org_6-0" class="reference">[6]</sup><span> </span>It must be properly prepared before consumption, as improper preparation of cassava can leave enough residual<span> </span>cyanide<span> </span>to cause acute<span> </span>cyanide intoxication,<sup id="cite_ref-promedmail-4799579_7-0" class="reference">[7]</sup><sup id="cite_ref-8" class="reference">[8]</sup><span> </span>goiters, and even<span> </span>ataxia, partial paralysis, or death. The more toxic varieties of cassava are a fall-back resource (a "food security<span> </span>crop") in times of famine or food insecurity in some places.<sup id="cite_ref-promedmail-4799579_7-1" class="reference">[7]</sup><sup id="cite_ref-fao.org_6-1" class="reference">[6]</sup><span> </span>Farmers often prefer the bitter varieties because they deter pests, animals, and thieves.<sup id="cite_ref-leisa_9-0" class="reference"></sup></p> <h2><span class="mw-headline" id="Description">Description</span></h2> <p>The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial<span> </span>cultivars<span> </span>can be 5 to 10 cm (2.0 to 3.9 in) in diameter at the top, and around 15 to 30 cm (5.9 to 11.8 in) long. A woody vascular bundle runs along the root's<span> </span>axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in<span> </span>starch<span> </span>and contain small amounts of calcium (16 mg/100 g), phosphorus (27 mg/100 g), and vitamin C (20.6 mg/100 g).<sup id="cite_ref-10" class="reference">[10]</sup><span> </span>However, they are poor in<span> </span>protein<span> </span>and other<span> </span>nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine), but deficient in the<span> </span>amino acid<span> </span>methionine<span> </span>and possibly<span> </span>tryptophan.<sup id="cite_ref-11" class="reference">[11]</sup></p> <div class="thumb tmulti tleft"> <div class="thumbinner"> <div class="trow"> <div class="theader">Details of cassava plants</div> </div> <div class="trow"> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Manihot_esculenta_dsc07325.jpg/135px-Manihot_esculenta_dsc07325.jpg" width="135" height="101" /></div> <div class="thumbcaption text-align-center">Unprocessed roots</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Cassava1_%283945716612%29.jpg/152px-Cassava1_%283945716612%29.jpg" width="152" height="101" /></div> <div class="thumbcaption text-align-center">Leaf</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Cassava2_%283945624614%29.jpg/152px-Cassava2_%283945624614%29.jpg" width="152" height="101" /></div> <div class="thumbcaption text-align-center">Leaf detail</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Cassava_buds_%284733912948%29.jpg/67px-Cassava_buds_%284733912948%29.jpg" width="67" height="101" /></div> <div class="thumbcaption text-align-center">Picked buds</div> </div> <div class="tsingle"> <div class="thumbimage"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Manihot_esculenta_MHNT.BOT.2004.0.508.jpg/146px-Manihot_esculenta_MHNT.BOT.2004.0.508.jpg" width="146" height="101" /></div> <div class="thumbcaption text-align-center">Seeds</div> </div> </div> </div> </div> <div></div> <h2><span class="mw-headline" id="History">History</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Albert_Eckhout_-_Mandioca.jpg/220px-Albert_Eckhout_-_Mandioca.jpg" width="220" height="221" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> 17th c. painting by<span> </span>Albert Eckhout<span> </span>in<span> </span>Dutch Brazil</div> </div> </div> <p>Wild populations of<span> </span><i>M. esculenta</i><span> </span>subspecies<span> </span><i>flabellifolia</i>, shown to be the progenitor of domesticated cassava, are centered in west-central Brazil, where it was likely first domesticated no more than 10,000 years<span> </span>BP.<sup id="cite_ref-12" class="reference">[12]</sup><span> </span>Forms of the modern domesticated species can also be found growing in the wild in the south of Brazil. By 4,600 BC, manioc (cassava) pollen appears in the<span> </span>Gulf of Mexico<span> </span>lowlands, at the<span> </span>San Andrés<span> </span>archaeological site.<sup id="cite_ref-13" class="reference">[13]</sup><span> </span>The oldest direct evidence of cassava cultivation comes from a 1,400-year-old<span> </span>Maya<span> </span>site,<span> </span>Joya de Cerén, in<span> </span>El Salvador.<sup id="cite_ref-14" class="reference">[14]</sup><span> </span>With its high food potential, it had become a<span> </span>staple food<span> </span>of the native populations of northern South America, southern Mesoamerica, and the Caribbean by the time of European contact in 1492. Cassava was a staple food of<span> </span>pre-Columbian<span> </span>peoples in the Americas and is often portrayed in<span> </span>indigenous art. The<span> </span>Moche<span> </span>people often depicted yuca in their ceramics.<sup id="cite_ref-15" class="reference">[15]</sup></p> <p>Spaniards in their early occupation of Caribbean islands did not want to eat cassava or maize, which they considered insubstantial, dangerous, and not nutritious. They much preferred foods from Spain, specifically wheat bread, olive oil, red wine, and meat, and considered maize and cassava damaging to Europeans.<sup id="cite_ref-16" class="reference">[16]</sup><span> </span>The cultivation and consumption of cassava was nonetheless continued in both Portuguese and Spanish America. Mass production of cassava bread became the first Cuban industry established by the Spanish,<sup id="cite_ref-17" class="reference">[17]</sup>Ships departing to Europe from Cuban ports such as<span> </span>Havana,<span> </span>Santiago,<span> </span>Bayamo, and<span> </span>Baracoa<span> </span>carried goods to Spain, but sailors needed to be provisioned for the voyage. The Spanish also needed to replenish their boats with dried meat, water, fruit, and large amounts of cassava bread.<sup id="cite_ref-18" class="reference">[18]</sup><span> </span>Sailors complained that it caused them digestive problems.<sup id="cite_ref-19" class="reference">[19]</sup><span> </span>Tropical Cuban weather was not suitable for wheat planting and cassava would not go stale as quickly as regular bread.</p> <p>Cassava was introduced to Africa by Portuguese traders from Brazil in the 16th century. Around the same period, it was also introduced to Asia through<span> </span>Columbian Exchange<span> </span>by Portuguese and Spanish traders, planted in their colonies in Goa, Malacca, Eastern Indonesia, Timor and the Philippines.<span> </span>Maize<span> </span>and cassava are now important staple foods, replacing native African crops in places such as Tanzania.<sup id="cite_ref-20" class="reference">[20]</sup><span> </span>Cassava has also become an important staple in Asia, extensively cultivated in Indonesia, Thailand and Vietnam.<sup id="cite_ref-21" class="reference">[21]</sup><span> </span>Cassava is sometimes described as the "bread of the tropics"<sup id="cite_ref-22" class="reference">[22]</sup><span> </span>but should not be confused with the tropical and equatorial<span> </span>bread tree<span> </span><i>(Encephalartos)</i>, the<span> </span>breadfruit<span> </span><i>(Artocarpus altilis)</i><span> </span>or the<span> </span>African breadfruit<span> </span><i>(Treculia africana)</i>.</p> <h2><span class="mw-headline" id="Production">Production</span></h2> <p>In 2016, global production of cassava root was 277 million<span> </span>tonnes, with<span> </span>Nigeria<span> </span>as the world's largest producer having 21% of the world total (table). Other major growers were<span> </span>Thailand,<span> </span>Brazil, and<span> </span>Indonesia.<sup id="cite_ref-faostat16_23-0" class="reference">[23]</sup></p> <table class="wikitable"> <tbody> <tr> <th colspan="2">Cassava production – 2016</th> </tr> <tr> <th>Country</th> <th><small>Production (millions of<span> </span>tonnes)</small></th> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Flag_of_Nigeria.svg/23px-Flag_of_Nigeria.svg.png" width="23" height="12" class="thumbborder" /> </span>Nigeria</center></td> <td><center>57.1</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Flag_of_Thailand.svg/23px-Flag_of_Thailand.svg.png" width="23" height="15" class="thumbborder" /> </span>Thailand</center></td> <td><center>31.1</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/22px-Flag_of_Brazil.svg.png" width="22" height="15" class="thumbborder" /> </span>Brazil</center></td> <td><center>21.1</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Flag_of_Indonesia.svg/23px-Flag_of_Indonesia.svg.png" width="23" height="15" class="thumbborder" /> </span>Indonesia</center></td> <td><center>20.7</center></td> </tr> <tr> <td><center><span class="flagicon"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Flag_of_the_Democratic_Republic_of_the_Congo.svg/20px-Flag_of_the_Democratic_Republic_of_the_Congo.svg.png" width="20" height="15" class="thumbborder" /> </span>Democratic Republic of the Congo</center></td> <td><center>14.7</center></td> </tr> <tr> <td><center><b>World</b></center></td> <td><center><b>277.1</b></center></td> </tr> <tr> <td colspan="2"><center><small>Source:<span> </span>FAOSTAT<span> </span>of the<span> </span>United Nations<sup id="cite_ref-faostat16_23-1" class="reference">[23]</sup></small></center></td> </tr> </tbody> </table> <p>Cassava is one of the most drought-tolerant crops, can be successfully grown on marginal soils, and gives reasonable yields where many other crops do not grow well. Cassava is well adapted within latitudes 30° north and south of the equator, at elevations between sea level and 2,000 m (6,600 ft) above sea level, in equatorial temperatures, with rainfalls from 50 mm (2.0 in) to 5 m (16 ft) annually, and to poor soils with a pH ranging from acidic to alkaline. These conditions are common in certain parts of Africa and South America.</p> <p>Cassava is a highly-productive crop when considering food calories produced per unit land area, per unit of time. Significantly higher than other staple crops, cassava can produce food calories at rates exceeding 250,000 kcal/hectare/day, as compared with 176,000 for rice, 110,000 for wheat and 200,000 for maize (corn).</p> <h2><span class="mw-headline" id="Economic_importance">Economic importance</span></h2> <div class="hatnote navigation-not-searchable">See also:<span> </span>Tapioca § Production</div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Manihot_esculenta_-_cross_section_2.jpg/220px-Manihot_esculenta_-_cross_section_2.jpg" width="220" height="146" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> A cassava tuber in cross-section</div> </div> </div> <p>Cassava,<span> </span>yams<span> </span>(<i>Dioscorea</i><span> </span>spp.), and<span> </span>sweet potatoes<span> </span>(<i>Ipomoea batatas</i>) are important sources of food in the tropics. The cassava plant gives the third-highest yield of<span> </span>carbohydrates<span> </span>per cultivated area among crop plants, after<span> </span>sugarcane<span> </span>and<span> </span>sugar beets.<sup id="cite_ref-24" class="reference">[24]</sup><span> </span>Cassava plays a particularly important role in agriculture in developing countries, especially in<span> </span>sub-Saharan Africa, because it does well on poor soils and with low rainfall, and because it is a perennial that can be harvested as required. Its wide harvesting window allows it to act as a famine reserve and is invaluable in managing labor schedules. It offers flexibility to resource-poor farmers because it serves as either a subsistence or a cash crop.<sup id="cite_ref-25" class="reference">[25]</sup></p> <p>Worldwide, 800 million people depend on cassava as their primary food staple.<sup id="cite_ref-26" class="reference">[26]</sup><span> </span>No continent depends as much on root and tuber crops in feeding its population as does Africa. In the humid and sub-humid areas of tropical Africa, it is either a primary staple food or a secondary costaple. In<span> </span>Ghana, for example, cassava and yams occupy an important position in the agricultural economy and contribute about 46 percent of the agricultural gross domestic product. Cassava accounts for a daily caloric intake of 30 percent in<span> </span>Ghanaand is grown by nearly every farming family. The importance of cassava to many Africans is epitomised in the<span> </span>Ewe<span> </span>(a language spoken in Ghana,<span> </span>Togo<span> </span>and<span> </span>Benin) name for the plant,<span> </span><i>agbeli</i>, meaning "there is life".</p> <p>In<span> </span>Tamil Nadu, India, there are many cassava processing factories alongside<span> </span>National Highway 68<span> </span>between<span> </span>Thalaivasal<span> </span>and<span> </span>Attur. Cassava is widely cultivated and eaten as a staple food in<span> </span>Andhra Pradesh<span> </span>and in<span> </span>Kerala. In<span> </span>Assam<span> </span>it is an important source of carbohydrates especially for natives of hilly areas.</p> <p>In the subtropical region of southern China, cassava is the fifth-largest crop in term of production, after<span> </span>rice,<span> </span>sweet potato,<span> </span>sugar cane, and<span> </span>maize. China is also the largest export market for cassava produced in Vietnam and Thailand. Over 60 percent of cassava production in China is concentrated in a single province,<span> </span>Guangxi, averaging over seven million tonnes annually.</p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <div class="hatnote navigation-not-searchable">See also:<span> </span>Tapioca § Uses</div> <table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove"> <tbody> <tr> <td class="mbox-image"> <div><img alt="" src="https://upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" width="50" height="39" /></div> </td> <td class="mbox-text"> <div class="mbox-text-span">This section<span> </span><b>needs additional citations for<span> </span>verification</b>.<span class="hide-when-compact"><span> </span>Please help<span> </span>improve this article<span> </span>by<span> </span>adding citations to reliable sources. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> "Cassava" – news <b>·</b><span> </span>newspapers <b>·</b><span> </span>books <b>·</b><span> </span>scholar <b>·</b><span> </span>JSTOR</span></small></span><span> </span><small class="date-container"><i>(<span class="date">August 2017</span>)</i></small><small class="hide-when-compact"><i><span> </span>(Learn how and when to remove this template message)</i></small></div> </td> </tr> </tbody> </table> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Cambodia16_lo_%284039995158%29.jpg/220px-Cambodia16_lo_%284039995158%29.jpg" width="220" height="146" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Processing cassava starch into cassava noodles,<span> </span>Kampong Cham</div> </div> </div> <h3><span class="mw-headline" id="Alcoholic_beverages">Alcoholic beverages</span></h3> <div class="hatnote navigation-not-searchable">Main article:<span> </span>Alcoholic beverage § Beverages by type</div> <p>Alcoholic beverages<span> </span>made from cassava include<span> </span>cauim<span> </span>and<span> </span>tiquira<span> </span>(Brazil),<span> </span>kasiri<span> </span>(Guyana, Suriname), impala (Mozambique), masato (Peruvian<span> </span>Amazonia chicha),<span> </span>parakari<span> </span>or kari (Guyana),<span> </span>nihamanchi<span> </span>(South America) also known as nijimanche (Ecuador and Peru), ö döi (chicha de yuca, Ngäbe-Bugle, Panama), sakurá (Brazil, Suriname), and tarul ko jaarh (Darjeeling, Sikkim, India).</p> <h3><span class="mw-headline" id="Culinary">Culinary</span></h3> <div class="hatnote navigation-not-searchable">Main article:<span> </span>Cassava-based dishes</div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Cassava_heavy_cake.jpg/220px-Cassava_heavy_cake.jpg" width="220" height="165" class="thumbimage" /> <div class="thumbcaption"> <div class="magnify"></div> Cassava heavy cake</div> </div> </div> <p>Cassava-based dishes<span> </span>are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance.<sup id="cite_ref-27" class="reference">[27]</sup><span> </span>Cassava must be cooked properly to detoxify it before it is eaten.</p> <p>Cassava can be cooked in many ways. The root of the sweet variety has a delicate flavor and can replace potatoes. It is used in<span> </span>cholent<span> </span>in some households.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (December 2018)">citation needed</span></i>]</sup><span> </span>It can be made into a flour that is used in breads, cakes and cookies. In Brazil, detoxified manioc is ground and cooked to a dry, often hard or crunchy meal known as<span> </span><i>farofa</i><span> </span>used as a condiment, toasted in butter, or eaten alone as a side dish.</p> <h3><span class="mw-headline" id="Nutritional_profile">Nutritional profile</span></h3> <table class="infobox nowrap"><caption>Cassava, raw</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>160 kcal (670 kJ)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>38.1 g</div> </td> </tr> <tr> <th scope="row">Sugars</th> <td>1.7 g</td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>1.8 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>0.3 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>1.4 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Thiamine<span> </span><span>(B1)</span></th> <td> <div>8%</div> 0.087 mg</td> </tr> <tr> <th scope="row">Riboflavin<span> </span><span>(B2)</span></th> <td> <div>4%</div> 0.048 mg</td> </tr> <tr> <th scope="row">Niacin<span> </span><span>(B3)</span></th> <td> <div>6%</div> 0.854 mg</td> </tr> <tr> <th scope="row">Vitamin B<span>6</span></th> <td> <div>7%</div> 0.088 mg</td> </tr> <tr> <th scope="row">Folate<span> </span><span>(B9)</span></th> <td> <div>7%</div> 27 μg</td> </tr> <tr> <th scope="row">Vitamin C</th> <td> <div>25%</div> 20.6 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Calcium</th> <td> <div>2%</div> 16 mg</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>2%</div> 0.27 mg</td> </tr> <tr> <th scope="row">Magnesium</th> <td> <div>6%</div> 21 mg</td> </tr> <tr> <th scope="row">Phosphorus</th> <td> <div>4%</div> 27 mg</td> </tr> <tr> <th scope="row">Potassium</th> <td> <div>6%</div> 271 mg</td> </tr> <tr> <th scope="row">Sodium</th> <td> <div>1%</div> 14 mg</td> </tr> <tr> <th scope="row">Zinc</th> <td> <div>4%</div> 0.34 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Other constituents</b></th> <td><b>Quantity</b></td> </tr> <tr> <th scope="row">Water</th> <td>60 g</td> </tr> <tr> <td colspan="2"><hr /> <div class="wrap">Full Link to USDA Database entry</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span> </span>micrograms • mg =<span> </span>milligrams</li> <li>IU =<span> </span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span> </span>US recommendations<span> </span>for adults.</td> </tr> </tbody> </table> <p>Raw cassava is 60% water, 38%<span> </span>carbohydrates, 1%<span> </span>protein, and has negligible<span> </span>fat<span> </span>(table).<sup id="cite_ref-fao_28-0" class="reference">[28]</sup><span> </span>In a 100 gram amount, raw cassava provides 160<span> </span>calories<span> </span>and contains 25% of the<span> </span>Daily Value<span> </span>(DV) for<span> </span>vitamin C, but otherwise has no<span> </span>micronutrients<span> </span>in significant content (no values above 10% DV; table). Cooked cassava starch has a<span> </span>digestibility<span> </span>of over 75%.<sup id="cite_ref-fao_28-1" class="reference">[28]</sup></p> <p>Cassava, like other foods, also has<span> </span>antinutritional<span> </span>and toxic factors. Of particular concern are the<span> </span>cyanogenic glucosides<span> </span>of cassava (linamarin<span> </span>and<span> </span>lotaustralin). On hydrolysis, these release<span> </span>hydrocyanic acid (HCN).<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2017)">citation needed</span></i>]</sup><span> </span>The presence of cyanide in cassava is of concern for human and for animal consumption. The concentration of these antinutritional and unsafe glycosides varies considerably between varieties and also with climatic and cultural conditions. Selection of cassava species to be grown, therefore, is quite important. Once harvested, bitter cassava must be treated and prepared properly prior to human or animal consumption, while sweet cassava can be used after simply boiling.</p> <h3><span class="mw-headline" id="Comparison_with_other_major_staple_foods">Comparison with other major staple foods</span></h3> <p>A<span> </span>comparative table<span> </span>shows that<span> </span>cassava is a good energy source. In its prepared forms in which its toxic or unpleasant components have been reduced to acceptable levels, it contains an extremely high proportion of starch. Compared to most staples however, cassava accordingly is a poorer dietary source of protein and most other essential nutrients. Though an important staple, its main value is as a component of a balanced diet.</p> <p>Comparisons between the nutrient content of cassava and other major<span> </span>staple foods<span> </span>when raw,<span> </span>as shown in the table, must be interpreted with caution because most staples are not edible in such forms and many are indigestible, even dangerously poisonous or otherwise harmful.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2017)">citation needed</span></i>]</sup><span> </span>For consumption, each must be prepared and cooked as appropriate. Suitably cooked or otherwise prepared, the nutritional and antinutritional contents of each of these staples is widely different from that of raw form and depends on the methods of preparation such as soaking, fermentation, sprouting, boiling, or baking.<strong><a href="https://en.wikipedia.org/wiki/Cassava" target="_blank" title="Source WIKIPEDIA Cassava" rel="noreferrer noopener"></a></strong></p> </body> </html>
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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Giant strawberry seeds</strong></h2> <h2><strong><span style="color: #ff0000;">Price for Package of 10 seeds.</span><em><span style="text-decoration: underline;"><br /></span></em></strong></h2> <p>Strawberries, Fragaria ananassa L. Maximus, are quite easy to grow! They are perennial, winter hardy, and will thrive in full sunshine, as long as the soil is fertile and well-drained. Healthy plants will produce an abundance of berries for years! Strawberries are as big as apples! This standard "GIANT" type will provide you with the largest crop! These everbearing Giants will produce throughout the summer for Best desserts and snacks!</p> <p>Strawberries need light to germinate and their seeds shouldn't be covered. But practice has shown that uncovered strawberry seeds dry out very quickly during germination. I, therefore, recommend covering the seed very lightly with sieved seeding soil. After sowing and moistening, you can also place a glass pane on the sowing tray.</p> <p>Seeds need at least 60 days of stratification.</p> </body> </html>
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Madake, Giant Timber Bamboo Seeds (Phyllostachys bambusoides)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Phyllostachys bambusoides, commonly called madake, giant timber bamboo or Japanese timber bamboo, is a bamboo species in the genus Phyllostachys.</p> <p>Madake is typically known for being the most common type of bamboo used in the making of shakuhachi flutes and is utilized in numerous Japanese, as well as Chinese, arts, and crafts.</p> <p>Phyllostachys bambusoides can reach a height of 15–22 m and a diameter of 10–15 cm. The culms are dark green, quite thick and very straight. The leaves are dark green. New stalks emerge in late spring and grow quite rapidly, up to 1 meter each day. The flowering interval of this species is very long, about 120 years. This strong plant is in Asia one of the preferred bamboos for building and in the manufacture of furniture.</p> <p>This species is native to China, but it is commonly grown worldwide, especially in Japan.</p> </body> </html>
B 6
Madake, Giant Timber Bamboo Seeds  - 3

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Bourbon Vanilla Seeds (Vanilla planifolia)

Bourbon Vanilla Seeds...

Pret 3,50 € (SKU: MHS 104)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="font-size: 14pt;"><strong>Bourbon Vanilla Seeds (Vanilla planifolia)</strong></span></h2> <h2><span style="color: #f80202; font-size: 14pt;"><strong>Price for Package of 50 or 100 seeds.</strong></span></h2> <p><span>Vanilla planifolia is a species of vanilla orchid. It is native to Mexico and Central America, and is one of the primary sources for vanilla flavouring, due to its high vanillin content. Common names are flat-leaved vanilla, Tahitian vanilla,[citation needed] and West Indian vanilla (also used for the Pompona vanilla, V. pompona). Often, it is simply referred to as "the vanilla". It was first scientifically named in 1808.</span></p> <p><span>Vanilla planifolia is found in Mexico, Central America, the Caribbean, and northeastern South America. It prefers hot, wet, tropical climates. </span></p> <p><span>It is cultivated and harvested primarily in Veracruz, Mexico and in Madagascar.</span></p> <p><span>Like all members of the genus Vanilla, V. planifolia is a vine. It uses its fleshy roots to support itself as it grows.</span></p> <p><strong><span>Flowers</span></strong></p> <p><span>Flowers are greenish-yellow, with a diameter of 5 cm (2 in). They last only a day, and must be pollinated manually, during the morning, if fruit is desired. The plants are self-fertile, and pollination simply requires a transfer of the pollen from the anther to the stigma. If pollination does not occur, the flower is dropped the next day. In the wild, there is less than 1% chance that the flowers will be pollinated, so in order to receive a steady flow of fruit, the flowers must be hand-pollinated when grown on farms.</span></p> <p><strong><span>Fruit</span></strong></p> <p><span>Fruit is produced only on mature plants, which are generally over 3 m (10 ft) long. The fruits are 15-23 cm (6-9 in) long pods (often incorrectly called beans). Outwardly they resemble small bananas. They mature after about five months, at which point they are harvested and cured. Curing ferments and dries the pods while minimizing the loss of essential oils. Vanilla extract is obtained from this portion of the plant.</span></p> <p><span>Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from vainilla, the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlilxochitl by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s.</span></p> <p><span>Pollination is required to set the vanilla fruit from which the flavoring is derived. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant.[3] The method proved financially unworkable and was not deployed commercially.[4] In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, discovered at the age of 12 that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant.</span></p> <p><span>Three major species of vanilla currently are grown globally, all of which derive from a species originally found in Mesoamerica, including parts of modern-day Mexico.[6] They are V. planifolia (syn. V. fragrans), grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean; V. tahitensis, grown in the South Pacific; and V. pompona, found in the West Indies, and Central and South America.[7] The majority of the world's vanilla is the V. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia.</span></p> <p><span>Vanilla is the second-most expensive spice after saffron.  Despite the expense, vanilla is highly valued for its flavor.  As a result, vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy.</span></p> <p><strong><span>History</span></strong></p> <p><span>According to popular belief, the Totonac people, who inhabit the east coast of Mexico in the present-day state of Veracruz, were the first to cultivate vanilla. According to Totonac mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew.[4] In the 15th century, Aztecs invading from the central highlands of Mexico conquered the Totonacs, and soon developed a taste for the vanilla pods. They named the fruit tlilxochitl, or "black flower", after the matured fruit, which shrivels and turns black shortly after it is picked. Subjugated by the Aztecs, the Totonacs paid tribute by sending vanilla fruit to the Aztec capital, Tenochtitlan.</span></p> <p><span>Until the mid-19th century, Mexico was the chief producer of vanilla. In 1819, French entrepreneurs shipped vanilla fruits to the islands of Réunion and Mauritius in hopes of producing vanilla there. After Edmond Albius discovered how to pollinate the flowers quickly by hand, the pods began to thrive. Soon, the tropical orchids were sent from Réunion to the Comoros Islands, Seychelles, and Madagascar, along with instructions for pollinating them. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, about 80% of world production. According to the United Nations Food and Agriculture Organisation, Indonesia is currently responsible for the vast majority of the world's Bourbon vanilla production and 58% of the world total vanilla fruit production.</span></p> <p><span>The market price of vanilla rose dramatically in the late 1970s after a tropical cyclone ravaged key croplands. Prices remained high through the early 1980s despite the introduction of Indonesian vanilla. In the mid-1980s, the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded. Prices dropped 70% over the next few years, to nearly US$20 per kilogram; prices rose sharply again after tropical cyclone Hudah struck Madagascar in April 2000. The cyclone, political instability, and poor weather in the third year drove vanilla prices to an astonishing US$500/kg in 2004, bringing new countries into the vanilla industry. A good crop, coupled with decreased demand caused by the production of imitation vanilla, pushed the market price down to the $40/kg range in the middle of 2005. By 2010, prices were down to $20/kg. Cyclone Enawo caused in similar spike to $500/kg in 2017.</span></p> <p><span>Madagascar (especially the fertile Sava region) accounts for much of the global production of vanilla. Mexico, once the leading producer of natural vanilla with an annual yield of 500 tons of cured beans, produced only 10 tons in 2006. An estimated 95% of "vanilla" products are artificially flavored with vanillin derived from lignin instead of vanilla fruits.</span></p> <p><strong><span>Etymology</span></strong></p> <p><span>Vanilla was completely unknown in the Old World before Cortés. Spanish explorers arriving on the Gulf Coast of Mexico in the early 16th century gave vanilla its current name. Spanish and Portuguese sailors and explorers brought vanilla into Africa and Asia later that century. They called it vainilla, or "little pod". The word vanilla entered the English language in 1754, when the botanist Philip Miller wrote about the genus in his Gardener’s Dictionary. Vainilla is from the diminutive of vaina, from the Latin vagina (sheath) to describe the shape of the pods.</span></p> <p><strong><span>Vanilla orchid</span></strong></p> <p><span>The main species harvested for vanilla is V. planifolia. Although it is native to Mexico, it is now widely grown throughout the tropics. Indonesia and Madagascar are the world's largest producers. Additional sources include V. pompona and V. tahitiensis (grown in Niue and Tahiti), although the vanillin content of these species is much less than V. planifolia.</span></p> <p><span>Vanilla grows as a vine, climbing up an existing tree (also called a tutor), pole, or other support. It can be grown in a wood (on trees), in a plantation (on trees or poles), or in a "shader", in increasing orders of productivity. Its growth environment is referred to as its terroir, and includes not only the adjacent plants, but also the climate, geography, and local geology. Left alone, it will grow as high as possible on the support, with few flowers. Every year, growers fold the higher parts of the plant downward so the plant stays at heights accessible by a standing human. This also greatly stimulates flowering.</span></p> <p><span>The distinctively flavored compounds are found in the fruit, which results from the pollination of the flower. These seed pods are roughly a third of an inch by six inches, and brownish red to black when ripe. Inside of these pods is an oily liquid full of tiny seeds.[22] One flower produces one fruit. V. planifolia flowers are hermaphroditic: they carry both male (anther) and female (stigma) organs. However, self-pollination is blocked by a membrane which separates those organs. The flowers can be naturally pollinated by bees of genus Melipona (abeja de monte or mountain bee), by bee genus Eulaema, or by hummingbirds. The Melipona bee provided Mexico with a 300-year-long advantage on vanilla production from the time it was first discovered by Europeans. The first vanilla orchid to flower in Europe was in the London collection of the Honourable Charles Greville in 1806. Cuttings from that plant went to Netherlands and Paris, from which the French first transplanted the vines to their overseas colonies. The vines grew, but would not fruit outside Mexico. Growers tried to bring this bee into other growing locales, to no avail. The only way to produce fruits without the bees is artificial pollination. Today, even in Mexico, hand pollination is used extensively.</span></p> <p><span>In 1836, botanist Charles François Antoine Morren was drinking coffee on a patio in Papantla (in Veracruz, Mexico) and noticed black bees flying around the vanilla flowers next to his table. He watched their actions closely as they would land and work their way under a flap inside the flower, transferring pollen in the process. Within hours, the flowers closed and several days later, Morren noticed vanilla pods beginning to form. Morren immediately began experimenting with hand pollination. A few years later in 1841, a simple and efficient artificial hand-pollination method was developed by a 12-year-old slave named Edmond Albius on Réunion, a method still used today. Using a beveled sliver of bamboo, an agricultural worker lifts the membrane separating the anther and the stigma, then, using the thumb, transfers the pollinia from the anther to the stigma. The flower, self-pollinated, will then produce a fruit. The vanilla flower lasts about one day, sometimes less, so growers have to inspect their plantations every day for open flowers, a labor-intensive task.</span></p> <p><span>The fruit, a seed capsule, if left on the plant, ripens and opens at the end; as it dries, the phenolic compounds crystallize, giving the fruits a diamond-dusted appearance, which the French call givre (hoarfrost). It then releases the distinctive vanilla smell. The fruit contains tiny, black seeds. In dishes prepared with whole natural vanilla, these seeds are recognizable as black specks. Both the pod and the seeds are used in cooking.</span></p> <p><span>Like other orchids' seeds, vanilla seeds will not germinate without the presence of certain mycorrhizal fungi. Instead, growers reproduce the plant by cutting: they remove sections of the vine with six or more leaf nodes, a root opposite each leaf. The two lower leaves are removed, and this area is buried in loose soil at the base of a support. The remaining upper roots cling to the support, and often grow down into the soil. Growth is rapid under good conditions.</span></p> <p><strong><span>Cultivars</span></strong></p> <p><strong><span>Bourbon vanilla</span></strong><span> or Bourbon-Madagascar vanilla, produced from V. planifolia plants introduced from the Americas, is from Indian Ocean islands such as Madagascar, the Comoros, and Réunion, formerly the Île Bourbon. It is also used to describe the distinctive vanilla flavor derived from V. planifolia grown successfully in tropical countries such as India.</span></p> <p><strong><span>Mexican vanilla</span></strong><span>, made from the native V. planifolia,[26] is produced in much less quantity and marketed as the vanilla from the land of its origin. Vanilla sold in tourist markets around Mexico is sometimes not actual vanilla extract, but is mixed with an extract of the tonka bean, which contains the toxin coumarin. Tonka bean extract smells and tastes like vanilla, but coumarin has been shown to cause liver damage in lab animals and has been banned in food in the US by the Food and Drug Administration since 1954.</span></p> <p><strong><span>Tahitian vanilla</span></strong><span> is from French Polynesia, made with V. tahitiensis. Genetic analysis shows this species is possibly a cultivar from a hybrid of V. planifolia and V. odorata. The species was introduced by French Admiral François Alphonse Hamelin to French Polynesia from the Philippines, where it was introduced from Guatemala by the Manila Galleon trade.</span></p> <p><strong><span>West Indian vanilla</span></strong><span> is made from V. pompona grown in the Caribbean and Central and South America.</span></p> <p><span>The term French vanilla is often used to designate particular preparations with a strong vanilla aroma, containing vanilla grains and sometimes also containing eggs (especially egg yolks). The appellation originates from the French style of making vanilla ice cream with a custard base, using vanilla pods, cream, and egg yolks. Inclusion of vanilla varietals from any of the former French dependencies or overseas France may be a part of the flavoring. Alternatively, French vanilla is taken to refer to a vanilla-custard flavor.</span></p> <p><strong><span>Chemistry</span></strong></p> <p><span>Vanilla essence occurs in two forms. Real seedpod extract is a complex mixture of several hundred different compounds, including vanillin, acetaldehyde, acetic acid, furfural, hexanoic acid, 4-hydroxybenzaldehyde, eugenol, methyl cinnamate, and isobutyric acid.[citation needed] Synthetic essence consists of a solution of synthetic vanillin in ethanol. The chemical compound vanillin (4-hydroxy-3-methoxybenzaldehyde) is a major contributor to the characteristic flavor and aroma of real vanilla and is the main flavor component of cured vanilla beans.[30] Vanillin was first isolated from vanilla pods by Gobley in 1858. By 1874, it had been obtained from glycosides of pine tree sap, temporarily causing a depression in the natural vanilla industry. Vanillin can be easily synthesized from various raw materials, but the majority of food-grade (&gt; 99% pure) vanillin is made from guaiacol.</span></p> <p><strong><span>Pollination</span></strong></p> <p><span>Flowering normally occurs every spring, and without pollination, the blossom wilts and falls, and no vanilla bean can grow. Each flower must be hand-pollinated within 12 hours of opening. In the wild, very few natural pollinators exist, with most pollination thought to be carried out by the shiny green Euglossa viridissima, some Eulaema spp. and other species of the euglossine or orchid bees, Euglossini, though direct evidence is lacking. Closely related Vanilla species are known to be pollinated by the euglossine bees.[40] The previously suggested pollination by stingless bees of the genus Melipona is thought to be improbable, as they are too small to be effective and have never been observed carrying Vanilla pollen or pollinating other orchids, though they do visit the flowers.[41] These pollinators do not exist outside the orchid's home range, and even within that range, vanilla orchids have only a 1% chance of successful pollination. As a result, all vanilla grown today is pollinated by hand. A small splinter of wood or a grass stem is used to lift the rostellum or move the flap upward, so the overhanging anther can be pressed against the stigma and self-pollinate the vine. Generally, one flower per raceme opens per day, so the raceme may be in flower for over 20 days. A healthy vine should produce about 50 to 100 beans per year, but growers are careful to pollinate only five or six flowers from the 20 on each raceme. The first flowers that open per vine should be pollinated, so the beans are similar in age. These agronomic practices facilitate harvest and increases bean quality. The fruits require five to six weeks to develop, but around six months to mature. Over-pollination results in diseases and inferior bean quality.[35] A vine remains productive between 12 and 14 years.</span></p> <p><strong><span>Harvest</span></strong></p> <p><span>Harvesting vanilla fruits is as labor-intensive as pollinating the blossoms. Immature, dark green pods are not harvested. Pale yellow discoloration that commences at the distal end of the fruits is not a good indication of the maturity of pods. Each fruit ripens at its own time, requiring a daily harvest. "Current methods for determining the maturity of vanilla (Vanilla planifolia Andrews) beans are unreliable. Yellowing at the blossom end, the current index, occurs before beans accumulate maximum glucovanillin concentrations. Beans left on the vine until they turn brown have higher glucovanillin concentrations but may split and have low quality. Judging bean maturity is difficult as they reach full size soon after pollination. Glucovanillin accumulates from 20 weeks, maximum about 40 weeks after pollination. Mature green beans have 20% dry matter but less than 2% glucovanillin."[46] The accumulation of dry matter and glucovanillin are highly correlated.To ensure the finest flavor from every fruit, each individual pod must be picked by hand just as it begins to split on the end. Overmatured fruits are likely to split, causing a reduction in market value. Its commercial value is fixed based on the length and appearance of the pod.</span></p> <p><span>If the fruit is more than 15 cm (5.9 in) in length, it is categorized as first-quality. The largest fruits greater than 16 cm and up to as much as 21 cm are usually reserved for the gourmet vanilla market, for sale to top chefs and restaurants. If the fruits are between 10 and 15 cm long, pods are under the second-quality category, and fruits less than 10 cm in length are under the third-quality category. Each fruit contains thousands of tiny black vanilla seeds. Vanilla fruit yield depends on the care and management given to the hanging and fruiting vines. Any practice directed to stimulate aerial root production has a direct effect on vine productivity. A five-year-old vine can produce between 1.5 and 3 kg (3.3 and 6.6 lb) pods, and this production can increase up to 6 kg (13 lb) after a few years. The harvested green fruit can be commercialized as such or cured to get a better market price.</span></p> <p><strong><span>Culinary uses</span></strong></p> <p><span>The four main commercial preparations of natural vanilla are:</span></p> <p><span>Whole pod</span></p> <p><span>Powder (ground pods, kept pure or blended with sugar, starch, or other ingredients)</span></p> <p><span>Extract (in alcoholic or occasionally glycerol solution; both pure and imitation forms of vanilla contain at least 35% alcohol)</span></p> <p><span>Vanilla sugar, a packaged mix of sugar and vanilla extract</span></p> <p><span>Vanilla flavoring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in two, exposing more of a pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration. Good-quality vanilla has a strong, aromatic flavor, but food with small amounts of low-quality vanilla or artificial vanilla-like flavorings are far more common, since true vanilla is much more expensive.</span></p> <p><span>Regarded as the world's most popular aroma and flavor, vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics, as indicated by its popularity as an ice cream flavor.[64] Although vanilla is a prized flavoring agent on its own, it is also used to enhance the flavor of other substances, to which its own flavor is often complementary, such as chocolate, custard, caramel, coffee, and others. Vanilla is a common ingredient in Western sweet baked goods, such as cookies and cakes.</span></p> <p><span>The food industry uses methyl and ethyl vanillin as less-expensive substitutes for real vanilla. Ethyl vanillin is more expensive, but has a stronger note. Cook's Illustrated ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and to the consternation of the magazine editors, tasters could not differentiate the flavor of vanillin from vanilla; however, for the case of vanilla ice cream, natural vanilla won out.[66] A more recent and thorough test by the same group produced a more interesting variety of results; namely, high-quality artificial vanilla flavoring is best for cookies, while high-quality real vanilla is slightly better for cakes and significantly better for unheated or lightly heated foods. The liquid extracted from vanilla pods was once believed to have medical properties, helping with various stomach ailments.</span></p> </body> </html>
MHS 104
Bourbon Vanilla Seeds (Vanilla planifolia)

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Giant Sunflower Seeds - Giant Russian Mammoth 1.85 - 1

Seminte de floarea-soarelui...

Pret 1,85 € (SKU: P 388)
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5/ 5
<h2><strong>Seminte de floarea-soarelui gigant - Gigant Rus Mammoth</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Preț pentru pachetul de 1g (10), 9g (100) semințe.</strong></span></h2> <p>Această floare de soare gigantică mamut rusesc (Helianthus annuus), populară și ușor de cultivat, este o varietate organică de moștenire.</p> <p>Aceste plante produc flori frumoase care produc semințe gustoase, comestibile. Tulpinile pot crește până la 2,1-3,7 metri cu flori uriașe. Va tolera solurile de calitate mai slabă.</p> <p>Semănați sămânța după pericolul de îngheț într-o zonă cu soare plin. Semănați semințe la 20 cm distanță și aproximativ 2,5 cm adâncime. Răsaduri subțiri când au o înălțime de 7,5 cm, astfel încât distanța finală să fie separată de 13 cm. Înfloresc în timpul verii.</p>
P 388 (1 g)
Giant Sunflower Seeds - Giant Russian Mammoth 1.85 - 1
Exotic Rare Black Strawberry Seeds

Black Strawberry Seeds -...

Pret 2,25 € (SKU: V 1)
,
5/ 5
<h2>Black Strawberry Seeds - Exotic Rare</h2> <h2><span style="color:#ff0000;">Price for Package of 10 seeds.</span></h2> <p><strong style="color:#ff0000;font-size:18px;"></strong>A lovely Black Strawberry that is fully hardy. Perfect for small spaces or containers, it will produce an abundance of small sweet fruit, with a hint of pineapple.</p> <p>Heavy cropping and easy to grow.</p> <p>Perennial herb densely clustered with straighter branches.15-25cm in height. Cymose anthotaxy with juicy flesh. Require loosing and weeding at intervals on the loose fertile soil with ample organic fertilizers. Favor to warm and need moisture to live through the winter.</p> <div> <div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <h3 align="center"><span style="color:#008000;"><strong>Sowing Instructions</strong></span></h3> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p align="center"><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color:#008000;">Seeds</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p align="center"><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p align="center"><span style="color:#008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p align="center"><span style="color:#008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color:#008000;">all year round</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p align="center"><span style="color:#008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color:#008000;">Needs Light to germinate! Just sprinkle on the surface of the substrate + gently press</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p align="center"><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p align="center"><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color:#008000;">20-25°C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p align="center"><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p align="center"><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color:#008000;">1 - 8 weeks</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p align="center"><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p align="center"><span style="color:#008000;">Water regularly during the growing season</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> </td> <td valign="top"> <p align="center"><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr></tbody></table><p> </p> </div> </div>
V 1
Exotic Rare Black Strawberry Seeds
Climbing Strawberry seeds "Mount Everest" (Fragaria x ananassa)

Climbing Strawberry seeds...

Pret 2,50 € (SKU: V 1 CS)
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5/ 5
<div id="idTab1" class="rte"> <h2><span style="text-decoration:underline;"><em><strong>Climbing Strawberry seeds "Mount Everest"</strong></em></span></h2> <h3><strong><span style="color:#ff0000;"><strong>Price for Package of<strong> 10 </strong>seeds.</strong></span><em><br /></em></strong></h3> <p>A unique climbing strawberry! This fast, strong growing variety will produce runners up to 1,5m in length that make a real talking point when trained up a trellis or obelisk climbing frame, or cascading from window boxes and hanging baskets. Better still, Strawberry 'Mount Everest' is an ever-bearering variety that produces a delicious crop of medium sized, sweet, juicy fruits from June right through to September! Height: 1,5m. Spread: 30cm.</p> <p>Estimated time to cropping once planted: 4-8 months.<br />Estimated time to best yields: 4-8 months.</p> </div>
V 1 CS
Climbing Strawberry seeds "Mount Everest" (Fragaria x ananassa)

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سورت أوس سباين

Mar Azul tomato seeds 1.75 - 1

Semințe de tomate Mar Azul

Pret 1,95 € (SKU: P 158 MA)
,
5/ 5
<h2><strong>Semințe de tomate Mar Azul</strong></h2> <h2><span style="color: #ff0000;"><strong>Preț pentru pachetul de 10 sau 20 de semințe.</strong></span></h2> <strong>Anul acesta, ca în fiecare an, semănăm noi plante de roșii Mar Azul. Pozele sunt din acest an 2021 și nu le vom schimba în fiecare an.</strong><br><br><strong>Este foarte interesant faptul că soiul de roșii Mar Azul este extrem de puternic și crește rapid. Până acum, nu am văzut un soi de roșii care crește mai repede decât soiul Mar Azul. Rădăcina se dezvoltă extrem de rapid și este interesant faptul că plantele primesc lăstari laterali deja în containere.</strong><br><br>Roșia Mar Azul este o nouă varietate de roșii obținute prin tehnici total naturale. Culoarea albăstruie a roșiei se datorează unei concentrații ridicate de antociani, pigmenți naturali ai plantelor care oferă beneficii semnificative pentru sănătate.<br><br>De asemenea, ar trebui să subliniem aroma, aroma și senzațiile delicioase evocate de roșia din gură.<br><br>Culoare albăstrui-violet cu un interior roșu intens, strălucitor, atunci când este perfect copt.<br><br>Aceasta este o roșie cu umeri cu nervuri, cu o textură ușor crocantă și netedă și aciditate scăzută.<br><br>Sănătate<br><br>Roșia Mar Azul a făcut obiectul unor studii nutriționale riguroase pentru a-i determina proprietățile funcționale și sănătoase. Departamentul de Știință și Tehnologie Alimentară al Universității din Granada a prezentat rezultatele analizei fizico-chimice, certificând conținutul de vitamina C și B6 al roșiilor.<br><br>Excelent pentru toate tipurile de utilizare!
P 158 MA 10 S
Mar Azul tomato seeds 1.75 - 1

Carolina Reaper Seeds Red or Yellow Worlds Hottest 2.45 - 1

Carolina Reaper Seeds Red...

Pret 2,05 € (SKU: C 97)
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Carolina Reaper</strong><strong> Seeds Red or Yellow Worlds Hottest Chili</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5, 10, 20 or 50 seeds.</strong></span></h2> <p><strong>As you can see yourself from our photos, that the seeds are from our own plants (organically grown) and you know what you will get from the seeds you buy from us... </strong></p> <p>The Carolina Reaper, originally named the HP22BNH7, is a cultivar of chili pepper of the Capsicum chinense species. Bred in the Rock Hill, South Carolina greenhouse by Ed Currie, who runs the PuckerButt Pepper Company in Fort Mill, South Carolina, it has been rated as the world's hottest chili pepper by Guinness World Records since August 7, 2013. The original crossbreed was between a ghost pepper (a former world record holder) and a red habanero. The official Guinness World Record heat level is 1,569,300 Scoville Heat Units (SHU), according to tests conducted by Winthrop University in South Carolina.</p> <p>At the second Annual New York City Hot Sauce Expo on 30 March 2014, Ed Currie was presented with his world record by Guinness World Records and an eating competition was held in which the fastest time to consume three Carolina Reapers was determined for a new Guinness World Records at 12.23 seconds by Russel Todd. This record was beaten in September 2014 by Jason McNabb, who finished three peppers in 10.95 seconds.</p> </body> </html>
C 97 R (5 S)
Carolina Reaper Seeds Red or Yellow Worlds Hottest 2.45 - 1